RCI-VG.004.0037.001
Panissa
Cuisine of Gibraltar – there is also an original Italian one. What is referred to as Panissa
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- chickpea flour500 g
- litres water2 unit
- Olive oil for frying1 unit
- Salt1 unit
- Lemon juice1 unit
- Minced parsley (optional)1 unit
Method
1
Stir the chick pea flour into 2 litres of lightly salted water over a moderate flame, and stir the mixture steadily in the same direction with a wooden spoon until you obtain a soft, lump-free paste.
2
When the paste begins to pull away from the sides of the pot, turn it out into oiled wooden moulds, or spread it out about ¼ inch high (½ cm) on your work surface (dust the surface with parsley before you spread if you're including it).
3
Alternatively pour into saucers and cut into wedges when set.
4
Once the paste has cooled, cut it into 1 by 3-inch (3x7 cm) rectangles and fry them in hot oil.